It is in the small perched village of Utelle, at the gateway to the Mercantour, that Nadine and René have taken the gamble of setting up their family business: the Merinos farm. For their part, the Faraut family produces farmhouse charcuterie, terrines, rillettes, olive oil, jams, jellies, organic wine-based aperitifs, and combinations of wine and fruit, wine and leaves.

Julie takes us to the Drôme Provençale, to discover the Baronnies region where the Dagobert farm is located.

Julie invites us to Saint-Julien-en-Born, in the Landes region of France, where Mathilde Froustey and Pierre Blanco's La Ferme Fantastique is located.

Michel and Evelyne open the doors to their eco-friendly farm.

The Panciarella Estate embodies the innovative idea of agritourism with the Nebbio kitchen garden and its farm table. With 14 hectares dedicated to organic farming, the Nebbio kitchen garden offers certified organic produce for direct sale, a farm restaurant, and a place for cultural exchange that vibrates to the sound of music and cicadas.

It is in Aube, in the heart of the Orne department, that we meet Julie for a journey into the world of the Comtesse de Ségur.

This week, we meet François-Xavier, who switched to farming nearly 18 years ago when he took over the family farm.

A trip to the Pays de Caux, in the famous seaside town of Etretat, to discover the gourmet world of the writer Guy de Maupassant.

Originally from the Basque Country, Matias took over the family estate as an olive grower in 2008 with his wife Odile. He then took over the existing olive trees, planted new trees, and worked according to organic farming methods.

Despite his life in Paris, Balzac never forgot his native Touraine. He was particularly fond of its cuisine: rillettes from Tours, pears, and Vouvray wine.

Julie sets out to follow in the footsteps of a passionate and socially conscious artist in one of the most beautiful villages in France. And, surrounded by Josephine Baker’s loved ones and family, she takes you on an enchanting culinary journey.

Let’s explore “Flaubert’s Table” in Rouen together, starting with a visit to the house where the author of "Madame Bovary" spent his childhood.

We are in Villers-Cotterêts, the birthplace of the great Alexandre Dumas, one of the most prolific French authors of the 19th century, with more than 300 works to his credit.

Empress Josephine did not hesitate to invest in tableware to entertain high society, with the aim of showcasing the Empire’s grandeur.

We begin this new episode on Lille’s famous Grand-Place to take you on a culinary and chronological journey through the life of one of the most fascinating and unconventional writers of her time: Marguerite Yourcenar.

Weekly French culinary series hosted by food critic and devout cook Julie Andrieu. In each episode Julie travels across wondrous French landscapes to discover a world of flavorsome food, meeting individuals who share her passion for all things culinary, whether it's making the produce or cooking it in the kitchen. Focusing on foods that are specific to a respective region, Julie and her guests end each episode with a scrumptious banquet, sampling only the very best from the area. Join Julie on her culinary adventure across her native France, a country revered for its cuisine.

Julie makes us discover the culinary and festive traditions of the Provencal Christmas. It is in Nice that she meets up with her friend and chef Dominique Le Stanc.

Julie is going to Burgundy, in the village of Saint-Sauveur-en-Puisaye, to discover the passion of the writer Colette for gastronomy, the art of living and entertaining.

At the foot of the Pyrenees, close to the Spanish border, lies the plain of Roussillon. This immense garden is one of the main poles of the French fruit culture.

To celebrate the New Year' s Eve, Julie goes to Flanders, in the North. She meets Florent Ladeyn in Boeschèpe. This is where the chef's family inn, Vert Mont, is located.

Julie heads to the Landes, famed for its vast pine forests, especially in the south where she reunites with longtime friend and Michelin-starred chef Michel Guérard, her gourmet guide. Since 1974, Guérard has called the hilly, vineyard-covered Tursan home. Deeply connected to this land of passionate producers, he shares his favorite finds—wines, guinea fowl, Gascon pork—and top addresses with Julie and viewers.

Just outside Paris, Julie explores the Yvelines, known for the sprawling Rambouillet forest and quaint medieval villages like Chevreuse. She meets food lovers dedicated to preserving local culinary heritage: the renowned Houdan chicken, artisanal syrups, and even homemade mozzarella. Together, they prepare locavore recipes—beer-braised trout fillets with Pamela, oxtail stew with Laurent, and a decadent Paris-Brest with Valérie.

Julie travels to the White Quercy, straddling the Lot and Tarn-et-Garonne, famed for its white limestone used in homes and art. The region’s fertile lands yield truffles, lavender, honey, saffron, grapes, lamb, cheese, prunes, melons, and more. Local enthusiasts share recipes like grilled duck breast with Chasselas grapes, rosemary-stuffed roast leg of lamb, and honey-lavender apricots with saffron muffins.

In the heart of Alpes-de-Haute-Provence, Julie visits Manosque, a land of lavender and olive trees immortalized by writer Jean Giono. His daughter Sylvie welcomes Julie to cook one of her father’s favorite dishes: tuna chartreuse. Farmers Laurent and Marcel prepare the regional specialty pieds paquets. The episode also spotlights olive oil, faience, almonds, and calissons, culminating in a pear tart with almond and calisson cream, crafted by Pauline and her grandmother Marthe.

Julie and Micheline travel to La Rochelle, the well-preserved Atlantic port city renowned for its maritime legacy. Its ramparts, arcades, timbered houses, and grand merchants’ mansions built from luminous Charente stone tell its story. Here, the sea infuses both hearts and plates: expect mussels with pineau, farci charentais and poitevin, and the signature dessert, tourteau fromager.

Julie explores Nantes, a historic port city nestled between Atlantic breezes and the gentle Loire and Erdre rivers, home to the medieval castle of the Dukes of Brittany. The Nantes table blends land and sea: Sibylle prepares eggless macarons with chickpea juice and local curé nantais cheese; Frédéric cooks Asian vegetables in broth and wok; Arnaud serves the catch of the day, bream; and Guillaume crafts a veal tartare, vitello tonnato-style. Julie’s adventure includes a gabare boat ride, Talensac market shopping, a confectionery stop, a game of boule nantaise, a visit to Benoît’s Nantes cows, and, of course, Muscadet wine.

Julie and Micheline invite viewers to Angers for a gourmet journey reflecting the region’s famed douceur angevine. This land of castles and fertile plains—thanks to the Loire and Maine rivers—is a hub of orchards and agriculture. Angers, birthplace of Curnonsky, embodies the soul of old France and the paradise of peaceful digestion. The recipes discovered along the way are true to this spirit.

Julie visits Colmar in Alsace, a starting point for the 170-kilometer Alsace Wine Route winding through Grand Cru vineyards. The city charms with its colorful, timbered houses and flowered balconies. Renowned jam maker Christine Ferber guides Julie through Alsace’s rich culinary heritage: palette à la diable, munster cheese, salted turnips, and a meringue-topped rhubarb tart.

Welcome to Camargue, a land ruled by wildlife: free-roaming bulls, wild horses, flamingos, and migrating birds. Traditions run deep here, from bull games to folklore, wind, sun, rice paddies, and salt flats. Julie is joined by Marie Sara, one of the rare female horseback bullfighters. Local cuisine shines in dishes like gardiane (bull stew), cuttlefish, fresh eels, and other specialties sampled between Aigues-Mortes and Saintes-Maries-de-la-Mer.

Today’s focus is chocolate as Easter approaches. Julie explores creative recipes—like Christophe Roussel’s raw chocolate tart with black olives—and visits master chocolatier Stéphane Bonnat’s family workshop to see bean-to-bar magic. Amelle Wick crafts her own chocolate, Victoire Finaz makes a foolproof mousse and molten cake, Emmanuèle Vasseur demonstrates cocoa-crusted beef, and sculptor Jeremy Fages builds a chocolate masterpiece. A tempting tour of this ancient treat!

With Easter weekend here, Julie explores culinary traditions across Christian communities, from Alsace to Corsica via Berry. Recipes feature lamb, spring vegetables, and festive specialties celebrating renewal and sharing. Julie learns egg decorating from an iconographer and helps Stéphanie Schwartzbrod prepare herb-crusted lamb, a must-have for this holiday meal.

It's Christmas! And when you're passionate about food, when you love good food and sharing, you can't miss out on a beautiful Christmas Eve dinner. For the occasion, Julie has invited friends from all over France to gather around her table and share dishes, memories, expertise, and exceptional products, such as Florie Tarbouriech's oysters, which she farms in the warm waters of the Mediterranean, and veau tigré, a unique meat typical of Corsica, of which Jacques is the only French producer. Brittany is also in the spotlight, with scallops, a seasonal product for the Christmas holidays, which renowned artist Yann Kersalé will flambé with vermouth. We will also taste sheep's cheese from the Gers region made by Carine, accompanied by rustic bread baked in the traditional way by Jérôme, who comes from Côte-d'Or. Finally, a legendary pâté en croûte will take pride of place in the middle of the table, courtesy of Sébastien. In short, festive products for an exceptional Christmas meal with dear friends, ending with a haute couture Yule log created by master pastry chef and chocolatier Pierre Hermé! Merry Christmas!

To kick off the new year in style, Carnets New Year's Eve takes you to the southwest, a stone's throw from Cahors in Quercy Blanc, to the Domaine de Saint-Géry: an exceptional place thanks to Patrick and Pascale Duler, who have been living there for over 30 years. Working almost entirely independently, they have developed an agricultural production system based on agroforestry that is completely respectful of the environment. It is therefore the ideal place to welcome our Occitan friends, such as Michel Guérard, the host from the Landes region, Laure Fourgeaud, a talented and passionate cheesemaker we met in the Dordogne, and Jean-Marie Périer, a lover of the Aveyron region. They will be accompanied by their friends and together they will compose an unforgettable festive menu that should inspire you to prepare your own. There's still time!

We set off to meet a young chef, Breton by adoption, who was awarded his first Michelin star four years ago: Nicolas Conraux. While his cuisine sometimes reflects his Alsatian origins or his travels in the Indian Ocean, it mainly celebrates the colors of Brittany, his adopted home for the past twenty years. It was not far from Brest, in Plouider, that Nicolas settled down to take over his in-laws' restaurant. With no formal training, he learned to cook on the job, and quickly excelled behind the stove, inventing a creative and refined cuisine inspired by local products from land and sea. He introduces us to the heart of Finistère through his friends who are producers, fishermen, and farmers and their delicious products: oysters, seaweed, butter, onions. Products that are showcased in his recipe created in collaboration with Julie.

We invite you to meet Armelle Krause, a young chef based in Chédigny, a charming village covered in flowers and labeled a "remarkable garden". After studying at Ferrandi, the leading culinary school, and apprenticing with renowned chefs, Armelle left the capital with her husband Julien to open their first restaurant. Since then, the restaurant has become one of the region's must-visit gastronomic destinations. Talented and free-spirited, Armelle cooks regional specialties that she reinterprets and transforms with a touch of modernity. When the chef is not behind the stove, she spends her time with her family, but also with her friends and producers, who inspire her to create new recipes. Today, she is cooking with Julie, preparing squab and parsnips.

Julie takes you to the heart of Cantal, in the Châtaigneraie Cantalienne, located in Auvergne, in the extreme southwest of the Cantal department, for a program dedicated to the world of chef Renaud Darmanin. Originally from Auvergne, he settled in the small village of Marcolès and transformed an old country bistro into a gourmet restaurant. Recognized by Gault & Millau in 2014 as a young talent and then in 2016 for innovation, it was in 2018, at the age of 33, that Renaud was awarded his first Michelin star. Our chef loves to recharge his batteries in the heart of nature, but also to source his ingredients there: trout, wild herbs, chestnuts, and pumpkin are on the menu today. A dish created as a duo in Julie's kitchen.

We head to the Grand Est region, in the Vosges mountains, to discover the world of chef Lorraine Pierrat, who hails from this region. At the helm of her family's restaurant, she has developed a cuisine based on local produce, inspired by the natural, wild environment, particularly the forest, a place where she likes to find inspiration, smell the air and gather ingredients. She will introduce us to her mentor, former Michelin-starred chef Jean-Claude Aiguier, and take us to the Remiremont market halls to share some local specialties with us alongside local producers: saffron, Munster cheese, trout, honey... Specialties that she will also cook with Julie for her venison recipe.

Today, we're going to discover the story of Michelin-starred chef Éric Guerin. Originally from Toulouse, he fell in love with the Loire-Atlantique region and settled permanently on the island of Fédrun in 1995. It is in this little corner of paradise that the chef develops his cuisine rich in local specialties, thanks in particular to the short supply chain that he practices and promotes. We will join our chef and his producer friends to harvest seaweed, make the famous “gwell” and prepare the delicious far breton with prunes. Between these delights, the chef and Julie will cook his recipe for “carré de veau bord de mer” (seafood veal rack) accompanied by celery blinis and winter vegetables.

Partons ensemble dans le Massif Central, à la découverte d’une chef : Marlène Chaussemy. Cette Auvergnate aujourd’hui installée à Vichy a ouvert son établissement avec son mari, où elle propose une cuisine instinctive, évoluant au gré des saisons et des produits locaux de ses producteurs ; une cuisine raffinée et gastronomique qui a été distinguée par le guide Michelin. Nous retrouvons la chef dans les rues de Vichy, une ville qui l’inspire. Réputée notamment pour son eau, elle l’utilise souvent en cuisine, tout comme les autres produits locaux qu’elle vient chercher tous les matins sur le marché. Des vignes de Saint-Pourçain à l’élevage de bisons, en passant par la production de gaperons, c’est tout le terroir de l’Auvergne que Marlène et Julie vont vous faire découvrir. Et cela se passe aussi dans l’assiette, puisqu’elles cuisineront des pavés de bison accompagnés de billes de carottes multicolores, d’une purée de céleri et d’une gelée de coings. En dessert, c’est une version sucrée du fameux pâté bourbonnais qui vous attend, à base de poires et de coings !

Today, we are traveling with chef Armand Arnal to the Camargue: a wild region at the confluence of the Gard, Rhône, and Mediterranean rivers, covered with ponds and lagoons, where horses and bulls live alongside flamingos. After starting his career with Alain Ducasse, Armand Arnal traveled the world, from New York to Morocco via Australia and Japan, before settling down in 2006 on the outskirts of Arles, in a former sheepfold nestled in a self-sufficient organic vegetable garden covering nearly 2 hectares, bursting with colors and flavors and home to 180 varieties of plants. This inspired him to create a vegetable-based, seasonal cuisine, which was awarded a Michelin star in 2009. With him, we will discover the Arles market and the Luma workshop of the foundation of the same name, an experimental cultural center where you can cook using the heat of the sun. Then we will head to Port-Saint-Louis to follow Julien to his oyster farm, before meeting a rice farmer who produces organic rice with the help of ducks. Finally, we will end our journey on a sweet note with Laurent and his recipe for rocher camarguais. In the kitchen, Julie and Armand Arnal will prepare the banquet meal, a plate of multicolored cabbage with rice and Camargue shellfish, of course!

Today we're heading to Corsica, and more specifically to Haute-Corse, home to one of the island's renowned chefs: Pauline Juillard. South of Bastia, in the village of Murato nestled in the mountains, she offers simple, authentic Corsican cuisine at her farmhouse inn. This generous woman learned her seasonal, local, and 100% earthy cuisine from her mother and grandmother. She will show us around Murato, the village where she grew up and still lives. We will also follow her to the Clos Teddi vineyard and the organic clementine orchards. Finally, Janick will show us how to make fiadone, a typical Corsican cake made with brocciu cheese. In the kitchen, Pauline and Julie will team up to cook a recipe for roast lamb, accompanied by small brocciu and Swiss chard dumplings called storzapretti.

Julie is focusing on a new type of farmers, or rather, those who have returned to traditional values of their profession. She heads to Burgundy, a few kilometers from Beaune, to meet Frédéric Ménager.